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Tag Archives: fast to prepare

Melitzanosalata (Aubergine puree salad)

With the touch of exoticism in its taste, this dish makes an unusual starter. It can be prepared day before and served cold with a green salad. Very simple to prepare but make sure the aubergines are properly cooked. Traditionally  the Aubergines are cooked on charcoal and bear that unmistakable scorched aroma in the dish.

1 lb (450g) aubergines (1-2 large aubergines)

1 small onion, thinly sliced

1 clove garlic, thinly sliced or crushed

2 oz (60ml) olive oil

1 teaspoon vinegar or juice of 1/2 lemon

1 tablespoon mayonnaise (optional)

salt and black pepper

parsley

olives to garnish

Preparation

Choose a large aubergines for your own convenience (less peeling), prick them with a fork. Put them in the oven, Gas 4 /350 F/ 180 C, on the high shelf for approximately 50 minutes. Reset them on the oven and turn them round occasionally. When cold enough to handle, peel them. Chop the flesh put in a liquidizer with all the ingredients, apart from the parsley, and blend well. Serve in a bowl. sprinkle the chopped parsley on top and garnish with a few olives.

 
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Posted by on October 27, 2011 in Greek Food, Salad

 

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Lamb Braise with Cabbage

A delicious idea from New Zealand  which is popular with those who dislike onion in cooking. it is also fast to prepare.

Serves 4

1 tablespoon salad oil

4 newzeland lamb leg bone stakes

8 oz (225g) white cabbage ,finely shredded

1/2 pint (275ml) chicken stock

2 level teaspoons prepared English mustard

1/2 to 1 level teaspoon salt

1 level teaspoon paprika

12oz (350g) potatoes, halved or quartered, depending on size

5 oz (142ml) carton soured cream

Garnish

4 oz (125g) mushrooms, sliced and fried

Preparation

Heat oil in pan. Add lamb steaks. Fry until golden brown on both sides, turning twice.

Add cabbage, stock,mustard, salt, paprika, and potatoes. Bring to boil, stirring. Lower heat. Cover.

Simmer for 40 minutes then stir in soured cream. Turn into worm dish and sprinkle with mushrooms.

 
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Posted by on October 17, 2011 in Lamb

 

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